Probably my favorite salad to get when eating out is the Caesar Salad. When made well, a Caesar Salad is crispy, crunchy and salty (due to the Parmesan) with a dressing that is creamy, tangy, garlicky and puckery. When made poorly, a Caesar Salad is a mess of lettuce covered in glop, but I try to avoid those restaurants. Still, I was daunted by making a Caesar Salad at home. I didn’t really want to mess about with raw eggs and anchovies on a weeknight. So I came up with this pseudo-Caesar recipe, which — even though it’s not authentic — captures for me everything a Caesar Salad should be and comes together in about 5 minutes.
Time to make: ~5 minutes
To make the dressing, process together:
- 3 tbsp. olive oil
- 1½ tbsp. lemon juice
- 1 clove garlic, minced
- ½ tsp. Dijon mustard
- ½ tsp. anchovy paste (can be found in the specialty or Italian foods aisle)
- 1 tsp. Worcestershire sauce
- plenty of freshly ground pepper
The salad itself is a snap. Just combine:
- freshly torn romaine lettuce
- croutons — I make mine by cubing and toasting day-old bread until dried out
- Parmesan — shave it with a vegetable peeler
If I’m feeling really naughty, I might toss in some cherry tomatoes, hard-boiled egg, leftover roasted chicken… Somebody stop me!